Canadian Butter Tarts (2024)

FAQs

Are butter tarts only in Canada? ›

History. Butter tarts became common in pioneer Canadian cooking, and they remain a characteristic pastry of Canada. It is primarily eaten in and associated with the English-speaking provinces of Canada.

Butter tarts are indeed a popular Canadian pastery. The phrase butter tart, as used in the song, is also slang for a woman's parts.

When making a pie or tart there is no need to grease the tin before you line it with pastry – the high butter content in the pastry will naturally stop it from sticking to the tin.

Butter Tart Ingredients

Brown sugar: The sweet filling starts with brown sugar. Butter: A stick of butter lends richness and flavor. Eggs: Eggs add moisture and help bind the filling together. Mix-ins: Raisins and chopped walnuts add texture and flavor.

Does America have butter tarts? Yes, any decent bakery will typically carry butter tarts, that quintessential Canadian pastry.

Grandmothers Bake Shoppe Pecan Butter Tarts, 15 Pack | Costco.

2. a. : a promiscuous woman : a woman who has many sexual partners. b. : prostitute.

A butterfingers is someone with a clumsy tendency to drop things they're holding. Being a butterfingers is considered a particularly bad trait in baseball, for obvious reasons. The common use of this term by sportscasters in the 1920s inspired the name for the newly-invented candy known as Butterfinger.

Not until the 1880s do we find instances of its being applied to prostitutes. The original inspiration was presumably that tarts were thought of as sweet and toothsome.

If your butter tarts unfortunately turn out too soggy, it's likely your filling was too watered down or your pastry was rolled too thin. Next time, make sure your pastry is only rolled out to a 1/4-inch-thickness. It may take a couple tries to perfect your butter tart, and that's totally OK!

Why are butter tarts a must try? ›

They are a humble treat, made with ordinary ingredients, and spectacularly delicious. “If you look at the ingredients, it's really what you have in your pantry when you have nothing else,” said Liz Driver, the author of “Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949.”

Butter tarts most often boil over because they were filled too full before baking. Try to only fill each tart 2/3 full with filling so there's plenty of room for bubbling and expansion.

Purists say true butter tarts should not contain raisins or nuts. For Currie and March of Wasaga Beach, Ont., they have to have raisins. Some like runny fillings, some firm. Some like thick pastry shells while others like thin so the filling stars.

You can use cold unsalted margarine for the butter if desired, or you can use 1/2 cup of butter and 1/2 cup of shortening.

Sucrose naturally wants to crystalize, which is how granulated sugar is made from simple sugars like fructose and glucose. To reduce the amount of crystallization in the butter tart filling when baking, try adding some acidity (i.e. lemon juice or 1 spoon of corn syrup).

In the 19th century, tart was British slang for "pretty woman." Some believe it is a shortening of "sweetheart." But by the end of that century, tart described a prostitute, something many language scholars trace back to the tart that you get at the bakery.

They are distributed mainly in the United States, but are also available in Canada and the United Kingdom.

Becel^® margarine is made from a blend of plant and seed oils that contains monounsaturated and polyunsaturated fats – and according to Health Canada¹, replacing saturated fats with polyunsaturated and monounsaturated fats from vegetable oils can help to lower cholesterol?